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This book is the only up-to-date book of its kind that will provide
an introduction to franchising, its pros and cons, and other
aspects pertinent to restaurant franchises. It is the only guide to
franchising written exclusively for food service professionals and
is an indispensable resource for anyone wishing to break into one
of today's most dynamic service industries. Since the late 1800s,
when the idea was first conceived, the restaurant franchise has
become a worldwide phenomenon. Opportunities abound for
restaurateurs and food service professionals with the know-how to
dive into and stay afloat in the growing, ever-changing sea of
franchise operations. With the help of vignettes and case
histories, this completely updated new edition to Restaurant
Franchising explains operate a successful franchise, from
developing a winning franchise concept to demystifying the legal
intricacies of franchise agreements. Topics include: What is
franchising? Franchising pros and cons Selecting the franchise that
fits your style and goals Finding financial backing Understanding
franchise agreements State franchise rules and regulations
Developing healthy franchisor/franchisee relationships
International franchising Unconventional franchises This book is
suitable for classroom use, and an accompanying online instructor's
manual is available as a teaching resource for instructors. It
includes a template of a syllabus to fit one semester within an
academic calendar, and each chapter's contents are highlighted
starting with the chapter's objectives. Objectives are designed so
that after reading and studying each chapter, the student should be
able to complete specific knowledge components. Key teaching
elements and points are listed for each chapter, with special
emphasis on definitions and terminology. References and other
sources for further information are also provided. At the end of
each chapter within this book, there is a case study, for which
discussion questions are listed. Possible topics for class
assignments and field studies are suggested in the instructor's
manual. In addition, almost 200 PowerPoint slides are provided for
each chapter. Overall this manual is designed to provide teaching
aids that will help in making lectures a more productive,
interactive, and interesting learning experience for students.
Readers will get practical, first-hand information that will be
extremely useful to hospitality academicians and students, as well
as corporations that are franchisors and other related restaurant
corporations. It will be a valuable book for entrepreneurs and
those interested in owning a franchise.
The book provides a thorough review of current food safety and
sanitation information with practical applications of current
research findings included. The book surveys and examines the
prevailing research and applications and reviews specific
operational issues such as power or water emergencies. It also
covers food safety and sanitation in various environments, such as
restaurants, schools, and fairs and festivals. It is
multidisciplinary in that it comprises culinary, hospitality,
microbiology, and operations analysis. Topics include: Importance
of food safety in restaurants History of food safety regulation in
restaurants Microbiological issues What happens during a restaurant
food safety inspection Legislative process, regulatory trends, and
associations Legal issues for food safety Differences in the food
safety perception of consumers, regulatory officials, and employees
What restaurants should do during power or water emergencies Front
of the house sanitation and consumers' perceptions of food safety
Social media and food safety risk communication Food safety in
farmers' markets Food safety at fairs and festivals
The book provides a thorough review of current food safety and
sanitation information with practical applications of current
research findings included. The book surveys and examines the
prevailing research and applications and reviews specific
operational issues such as power or water emergencies. It also
covers food safety and sanitation in various environments, such as
restaurants, schools, and fairs and festivals. It is
multidisciplinary in that it comprises culinary, hospitality,
microbiology, and operations analysis. Topics include: Importance
of food safety in restaurants History of food safety regulation in
restaurants Microbiological issues What happens during a restaurant
food safety inspection Legislative process, regulatory trends, and
associations Legal issues for food safety Differences in the food
safety perception of consumers, regulatory officials, and employees
What restaurants should do during power or water emergencies Front
of the house sanitation and consumers' perceptions of food safety
Social media and food safety risk communication Food safety in
farmers' markets Food safety at fairs and festivals
This book is the only up-to-date book of its kind that will provide
an introduction to franchising, its pros and cons, and other
aspects pertinent to restaurant franchises. It is the only guide to
franchising written exclusively for food service professionals and
is an indispensable resource for anyone wishing to break into one
of today's most dynamic service industries. Since the late 1800s,
when the idea was first conceived, the restaurant franchise has
become a worldwide phenomenon. Opportunities abound for
restaurateurs and food service professionals with the know-how to
dive into and stay afloat in the growing, ever-changing sea of
franchise operations. With the help of vignettes and case
histories, this completely updated new edition to Restaurant
Franchising explains operate a successful franchise, from
developing a winning franchise concept to demystifying the legal
intricacies of franchise agreements. Topics include: What is
franchising? Franchising pros and cons Selecting the franchise that
fits your style and goals Finding financial backing Understanding
franchise agreements State franchise rules and regulations
Developing healthy franchisor/franchisee relationships
International franchising Unconventional franchises This book is
suitable for classroom use, and an accompanying online instructor's
manual is available as a teaching resource for instructors. It
includes a template of a syllabus to fit one semester within an
academic calendar, and each chapter's contents are highlighted
starting with the chapter's objectives. Objectives are designed so
that after reading and studying each chapter, the student should be
able to complete specific knowledge components. Key teaching
elements and points are listed for each chapter, with special
emphasis on definitions and terminology. References and other
sources for further information are also provided. At the end of
each chapter within this book, there is a case study, for which
discussion questions are listed. Possible topics for class
assignments and field studies are suggested in the instructor's
manual. In addition, almost 200 PowerPoint slides are provided for
each chapter. Overall this manual is designed to provide teaching
aids that will help in making lectures a more productive,
interactive, and interesting learning experience for students.
Readers will get practical, first-hand information that will be
extremely useful to hospitality academicians and students, as well
as corporations that are franchisors and other related restaurant
corporations. It will be a valuable book for entrepreneurs and
those interested in owning a franchise.
This book is designed to develop management skills while having
fun. It includes several brain teasers which help in developing
management skills.
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